Eggnog Spritz Cookies Cookie Mix Recipes

EGGNOG GLAZED SPRITZ COOKIES

Steps:

• Heat oven to 375°F.
• Combine 1 cup butter, sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and nutmeg; beat at low speed until well mixed.
• Fit cookie press with template; fill with dough. Press dough 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are very lightly browned.
• Stir together powdered sugar, 1/4 cup butter, rum extract and enough hot water for desired glazing consistency in small bowl. While still warm, brush tops of warm cookies with glaze; sprinkle with candies, if desired.

GLAZED EGGNOG SPRITZ

Steps:

• Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.
• Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.
• Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
• In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies.

EGGNOG CUTOUT COOKIES

Steps:

• Whisk together flour, baking powder, nutmeg, and cinnamon in a bowl.
• Cream together sugar and butter with an electric mixer in a second bowl. Mix in eggs, eggnog, vanilla extract, and rum extract. Add flour mixture and mix by hand until dough comes together. Cover the bowl with plastic wrap and chill for at least 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out dough to 1/2" thickness on a lightly floured surface. Cut into shapes with cookie cutters and place 1-inch apart on the prepared baking sheet.
• Bake in batches in the preheated oven until cookies are lightly browned on the bottom, 8 to 10 minutes. Carefully transfer to a wire rack and allow to cool, about 30 minutes.
• Meanwhile, whisk together eggnog, corn syrup, vanilla extract, rum extract, and nutmeg for the icing in a bowl. Mix in as much powdered sugar 1 cup at a time, until icing is smooth and desired consistency is reached.
• Dip cookie tops in icing and place on waxed paper to dry.

EGGNOG SPRITZ COOKIES (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
• Fit cookie press with desired template.
• Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
• Bake 6 to 8 minutes or until set.
• Cool 1 minute; remove from cookie sheet to wire rack.
• Cool completely, about 20 minutes.
• In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency.
• Drizzle over cookies.
• Sprinkle cookies with colored sugar.

SPRITZ

Steps:

• Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
• Force unchilled dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle cookies with colored sugar. Bake for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool. If desired, drizzle cookies with Powdered Sugar Icing.
• Makes about 84 cookies. Powdered Sugar Icing
• In a small bowl stir together powdered sugar, 2 teaspoons milk, and the vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make icing a drizzling consistency.

EGGNOG COOKIES

Steps:

• Cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill 1 hour. , On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Using floured 3-1/2-in. cookie cutters, cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. , Bake at 350° until edges are lightly browned, 6-8 minutes. Cool on wire racks. If desired, decorate with frosting.

CHEWY EGGNOG COOKIES

Steps:

• Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
• Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.

EGGNOG CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in eggnog. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. , In a small bowl, beat the confectioners' sugar, nutmeg, if desired, and enough eggnog to achieve icing consistency. Add food coloring, if desired. Spread over cooled cookies; let stand until set.

GLAZED EGGNOG SPRITZ COOKIES

Steps:

• Heat oven to 350 degrees.
• In large bowl beat sugar and 1 cup of butter.
• Beat vanilla, 2 teaspoons of rum flavoring and egg until smooth.
• Beat in flour and 1 teaspoon nutmeg.
• Place 1/4 of the dough at a time into your cookie press.
• On a ungreased cookie sheet, form desired shapes with dough.
• Bake 6 to 10 minutes, until edges are lightly browned. Cool 1 minute, remove from cookie sheet to wire rack.
• Once cool, mix ingredients for the Rum glaze and drizzel on each cooled cookie.